Throw this raw cubed pork shoulder in the slow cooker and 2 simple additions to get a meal so delicious your family will be begging for more!

On those extra-long days when the sun seems to hang over the fields and you’re bone-tired by suppertime, this 3-ingredient slow cooker pork shoulder is the kind of recipe that saves the day. It starts just the way the headline promises: raw cubed pork shoulder tossed straight into the slow cooker, then only two simple additions to turn it into a rich, tender, gravy-like supper. This is the sort of no-fuss, stick-to-your-ribs meal I leaned on during planting and harvest seasons here in the Midwest, when everyone came in hungry and there wasn’t much energy left for fussing at the stove. It tastes like you worked all afternoon, but the slow cooker quietly does all the heavy lifting while you go about your longest day.

Serve this pork and its savory gravy-style sauce over a big scoop of mashed potatoes, buttered egg noodles, or steamed rice so all those juices have something to soak into. Add a simple side of green beans, corn, or a tossed salad to round things out. Warm dinner rolls or a slice of crusty bread are perfect for mopping up the last of the sauce in the bottom of the bowl.

Servings: 6

3 pounds raw pork shoulder, trimmed and cut into 1- to 1 1/2-inch cubes

Place the raw cubed pork shoulder in an even layer on the bottom of a 4- to 6-quart slow cooker. This should look like a full layer of pink cubes covering the bottom of the crock.

In a small bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well combined. It will be thick and very flavorful.

Spoon the soup mixture evenly over the pork cubes, spreading it gently so most of the meat is covered. Do not add water; the pork will release plenty of juices as it cooks and create its own gravy.

Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork. Avoid lifting the lid during the first few hours so the heat stays consistent.

Once the pork is tender, gently stir the contents of the slow cooker so the meat is coated in the creamy onion gravy. Taste and add a pinch of salt and black pepper if needed, though the soup mix usually seasons it well on its own.

Turn the slow cooker to WARM and let the pork rest for 10 to 15 minutes while you finish any side dishes. Serve the pork and gravy over mashed potatoes, noodles, or rice, spooning extra sauce over each portion.

For a slightly lighter flavor, you can substitute cream of chicken or cream of celery soup in place of the cream of mushroom, keeping the rest of the recipe the same. If your family enjoys a little extra richness, stir in 1/4 cup of sour cream right at the end of cooking for a tangy, velvety sauce (this would be an optional fourth ingredient, not necessary for the base recipe). To stretch the meal, add a bag of baby carrots or thick-sliced onions on top of the pork before spreading on the soup mixture; just know that extra vegetables may release more liquid and slightly thin the gravy. If you need to reduce sodium, choose a low-sodium condensed soup and a reduced-sodium onion soup mix, and taste before adding any extra salt. For food safety, always start with fresh, fully refrigerated pork, and do not leave it sitting out on the counter before cooking. Make sure your slow cooker is set to LOW or HIGH as directed, and cook until the pork reaches at least 145°F internally, though for shoulder you’ll get the best tenderness closer to 190–200°F. Refrigerate leftovers within 2 hours of cooking, store them in a shallow, covered container, and reheat thoroughly until steaming hot before serving again.